Petit Patties Of Chicken And Ham

Sheet the pans with puff paste, and put a bit of crumb of bread the bigness of a dice in each; then cover them with more paste, trim round the pan, wash the tops of the paste with egg, and bake the patties of a light colour. When they are to be served up take out the bread, have ready the white meat of dressed fowl, lean ham, an eschalot chop-ped fine, a spoonful of consume of veal, a little cream, flour, salt, cayenne, and lemon juice, a small quantity of each. Mix all the ingredients together over a fire, boil them for five minutes, fill the patties with it, and serve them up very hot.

Patties Of Lobsters Or Oysters

Bake patties as before directed, fill them with lobsters or oysters chopped, add to them a little strong consume of veal, a small quantity of flour, lemon juice, cayenne pepper, a bit of lemon peel, an eschalot chopped fine, an anchovie rubbed through a sieve, and mixed over a fire for five minutes.

N. B. The lobsters or oysters are to be half boiled before they are chopped.

Forcemeat Patties

Sheet the pans as for chicken patties, but in--aci of bits of "Dread fill them with a light forcemeat, well-seasoned. Cover and bake them, and serve them up with a little cullis added to the forcemeat.

Pulpton Of Chicken, Rabbits, Etc

Take veal suet or beef marrow, chop it, put it into a stewpan over a fire till melted, and when lukewarm mix it to some flour with a little water into a paste. Knead it well, and rub fresh butter round the inside of a mould of any shape and strew vermicelli upon the butter. Then sheet the mould over the vermicelli with the paste rolled of the thickness of half an inch, and within the paste put a layer of chicken, slices of sweetbread, mushrooms, artichoke bottoms, truffles, and mo-rells; after which put a little light forcemeat round with a paste over, close it well, egg, and bake it gently. When to be served up, turn it out of the mould, make a little hole in the top, and put into it a good cullis.

N. B. Cut the chicken, in pieces and blanch them: the sweetbreads, truffles, and morells to be blanched, and afterwards season with pepper and salt.